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Sheet Pan Salmon and Veggies

Maria G. Brooks
Sheet Pan Salmon and Veggies is a simple, healthy, and delicious one-pan meal that combines tender salmon fillets with colorful, roasted vegetables.
The dish is seasoned with olive oil, garlic powder, and fresh herbs, creating a savory and satisfying dinner.
This easy-to-make recipe is perfect for busy weeknights or meal prepping, and it’s an excellent way to enjoy a balanced meal with minimal cleanup.
Nutrition Facts (Per Serving)
Calories: 400 kcal, Protein: 36g, Fat: 22g, Saturated Fat: 4g, Carbohydrates: 18g, Fiber: 5g, Sugars: 7g, Sodium: 580mg, Cholesterol: 60mg, Vitamin A: 30% of the Daily Value (DV), Vitamin C: 45% of the DV, Calcium: 4% of the DV, Iron: 10% of the DV
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4 servings
Calories 400 kcal

Equipment

  • 1 Sheet Pan (1)
  • Parchment Paper (1)
  • Knife (1)
  • Cutting Board (1)
  • Small Bowl (1)
  • Spoon or Brush (for spreading oil and seasoning) (1)

Ingredients
  

  • 4 Salmon fillets 6 oz each
  • 1 tbsp Olive oil for coating the salmon
  • 1 tbsp Olive oil for the vegetables
  • 1 tsp Garlic powder
  • 1 tsp Salt to taste
  • 1/2 tsp Black pepper to taste
  • 1 Zucchini sliced
  • 1 Bell pepper sliced
  • 1/2 Red onion sliced
  • 1 cup Cherry tomatoes halved
  • 1 Lemon sliced for garnish
  • Fresh herbs optional – rosemary or thyme

Instructions
 

  • Preheat the oven: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.
  • Prepare the vegetables: Slice the zucchini, bell pepper, and red onion.
    Halve the cherry tomatoes. In a small bowl, toss the vegetables with 1 tablespoon of olive oil, garlic powder, salt, and pepper until evenly coated.
    Spread the vegetables on one side of the sheet pan.
  • Prepare the salmon: Drizzle the salmon fillets with 1 tablespoon of olive oil, then season with salt and pepper on both sides.
    Place the salmon fillets on the other side of the sheet pan, ensuring the vegetables and salmon are not overcrowded.
  • Roast in the oven: Place the sheet pan in the preheated oven and roast for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
    The vegetables should be tender and slightly caramelized.
  • Garnish and serve: Once cooked, remove the sheet pan from the oven and garnish the salmon with fresh herbs (if desired) and lemon slices.
    Serve immediately and enjoy!

Notes

Recipe Notes

  • Vegetable Variations: Feel free to swap in other vegetables like broccoli, carrots, or sweet potatoes. Just make sure the pieces are roughly the same size to ensure even cooking.
  • Salmon Substitutes: You can substitute the salmon with other fish fillets such as cod, trout, or tilapia if preferred.
  • For Extra Flavor: You can add a drizzle of balsamic glaze over the vegetables after roasting for an extra touch of sweetness.
  • Meal Prep: This recipe is great for meal prepping. You can cook everything ahead of time and store it in the fridge for up to 3 days. Reheat gently before serving.
  • Serving Suggestions: Serve with a side of rice, quinoa, or a simple green salad for a complete meal.
Keyword Sheet Pan Salmon and Veggies